DirectionsIn a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate for 10 minutes (ideally overnight). Preheat the oven to 350 and bake oven until browned and has reached an internal temperature of 165’ (about 25-30 minutes).

Tostones with Pineapple Salsa

IngredientsOil for frying10 green plantainsSalt2 small fresh pineapples1 green pepper, diced1 red pepper, diced½ a bunch of fresh mint, chopped½ bunch of cilantro, chopped 1 small red onion, small dice2 limesSalt and pepperDirectionsPeel and cut plantains about 2” thick. Heat oil in a small pot and working in batches fry the plantains until golden. Remove from oil with a slotted spoon and place on a paper towel lined tray to cool. While plantains cool make the salsaPeel, core and dice the pineapples into a fine dice. Mix the rest of the ingredients and check for seasoning. It is very important to have well-seasoned salsa!Once plantain has cooled “squish” each piece using the bottom of a small plate or the palms of your hand. Return to oil and fry for a second time creating crispy plantain chips. Serve with salsa.

Rice and BeansIngredients2 litres of basmati rice2 litres of water2 litres of coconut milkPristine olive oil, splash2 large onions, diced5 cloves of garlic, minced1 green pepper, diced3 stalks of celery, fine dice1 carrot, peeled and finely diced3 bay leaves2 tablespoons of turmeric1 tablespoon cumin1 tablespoon of cinnamon3 cans of black beans, rinsed wellSalt and pepperDirectionsBecause we are working with such large amounts we will divide the ingredients between two pots to promote even cooking. Start with a splash of olive oil in each pot and begin to heat. Add the onions and begin to sautee. We want to soften the onion but not brown. Once onions have begun to soften, add the carrot, celery, pepper and garlic and cook out for about 3-5 minutes. Add all the spices but the bay leaves and cook for an additional 2 minutes. Stir in the rice and keep stirring until each piece of rice is coated in spice mixture. Add the water, coconut milk, salt and pepper and bay leaves and bring to a boil. Once boil has been reached, turn down the heat as low as possible, cover with a lid and cook until liquid has been absorbed. Remove bay leaves, stir in black beans to heat through and serve.